Art
J-GLOBAL ID：202002229408641008   Reference number：20A2390908

Effects of Freshness and Heating Temperature on the Discoloration of Squid Meat Products

イカ肉製品の変色に及ぼす鮮度と加熱温度の影響【JST・京大機械翻訳】
Author (5)：
Fukushima Hideto

About Fukushima Hideto

(College of Bioresource Science, Nihon University, Kanagawa, Japan)

About College of Bioresource Science, Nihon University, Kanagawa, Japan

, 
Yamada Koki

About Yamada Koki

(College of Bioresource Science, Nihon University, Kanagawa, Japan)

About College of Bioresource Science, Nihon University, Kanagawa, Japan

, 
Maeda Toshimichi

About Maeda Toshimichi

(Department of Food Science and Technology, National University of Fisheries, Yamaguchi, Japan)

About Department of Food Science and Technology, National University of Fisheries, Yamaguchi, Japan

, 
Wada Ritsuko

About Wada Ritsuko

(Department of Food Science and Technology, National University of Fisheries, Yamaguchi, Japan)

About Department of Food Science and Technology, National University of Fisheries, Yamaguchi, Japan

, 
Matsumiya Masahiro

About Matsumiya Masahiro

(College of Bioresource Science, Nihon University, Kanagawa, Japan)

About College of Bioresource Science, Nihon University, Kanagawa, Japan


Material：
Journal of Aquatic Food Product Technology  (J Aquat Food Prod Technol)

About Journal of Aquatic Food Product Technology


Volume： 29  Issue： 7  Page： 671-680  Publication year： 2020 
JST Material Number： W0548A  ISSN： 1049-8850  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
Abstract/Point：
Abstract/Point
Japanese summary of the article(about several hundred characters).
All summary is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
ABSTRACT: Squid processed prod...
Register(free) or Log In to access 

Please login to MyJ-GLOBAL to see full information. You also need to select "Display abstract, etc. of medical articles" in your MyJ-GLOBAL account page in order to see abstracts, etc. of medical articles.

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=20A2390908&from=J-GLOBAL&jstjournalNo=W0548A") }}
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
heat treatment

About heat treatment

, 
discoloration

About discoloration

, 
Maillard reaction

About Maillard reaction

, 
muscle protein

About muscle protein

, 
melanoidin

About melanoidin

, 
dry method

About dry method

, 
freshness

About freshness

, 
browning

About browning

, 
*heating temperature

About heating temperature

, 
heat denaturation

About heat denaturation

, 
reef

About reef


Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*烏賊肉

About 烏賊肉

, 
褐色

About 褐色

, 【Automatic Indexing@JST】
Author keywords (5)：
Squid mantle muscle

About Squid mantle muscle

, 
browning

About browning

, 
discoloration

About discoloration

, 
Maillard reaction

About Maillard reaction

, 
heating treatment

About heating treatment

JST classification (1)：
JST classification
Category name(code) classified by JST.
Animal aquatic foods 
(FJ13020C)

About Animal aquatic foods

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
イカ

About イカ

, 
肉製品

About 肉製品

, 
変色

About 変色

, 
鮮度

About 鮮度

, 
加熱温度

About 加熱温度


Return to Previous Page

TOP

BOTTOM